Instructions

Use a sharp paring knife to cut away the peel and pith of the citrus fruits. Cut the citrus fruits into rounds and arrange them on a platter.

Using a mandoline, slice the fennel bulb into paper-thin slices and arrange them on the platter with the citrus rounds. Tuck some fennel under the citrus rounds and scatter some fennel slices on top for visual interest.

Scatter some olives (if using) onto the salad.

If there is any citrus juice remaining on the cutting board, pour it onto the salad.

Drizzle the salad generously with olive oil and sprinkle on a modest amount of salt (the amount will depend on how much salad you make).

Garnish the salad with the fennel fronds.

Allow the salad to sit at room temperature for 30 minutes before serving.